I found a recipe that states to use around 1/2 tsp of vinegar for 1 quart of milk(0.5% vinegar to milk by weight) and another recipe that says 1/2 cup of vinegar for 3L of milk(3.7% vinegar to milk). That is around 7 times more vinegar. I want to make cottage cheese with the least amount of "vinegary" taste as possible, so how much vinegar do I need to use to effectively curdle the milk and produce cottage cheese. I am using distilled malt vinegar (which has a stronger taste than white vinegar) which I don't like, but that is the only available one in the UK.

  • There are many different types of vinegar available in the UK. – GdD Apr 18 at 15:42
  • @GdD Distilled vinegar? The only type I can find is from malt vinegar. – user29568 Apr 18 at 15:45
  • I've found distilled white vinegar in stores here, you need a bigger grocery store though. – GdD Apr 18 at 15:49
  • @GdD Which store? Perhaps I can find it – user29568 Apr 18 at 15:51
  • Any big chain really. – GdD Apr 19 at 17:21

Malt vinegar really isn't going to work. It's going to add a lot of flavor to anything you make with it.

If you really can't find white vinegar for sale, there are several other options. I personally use citric acid powder, which is generally harder to find in the USA than white vinegar, but if you have a health food / natural food store near you, try that. I believe you can also use tartaric acid (cream of tartar) but I've never tried it.

If you're in a pinch, you can also use lemon juice or try the vinegar out of a jar / jars of pickled peppers; I've use it from pickled sliced pepperoncinis particularly.

In any case, if you're not sure of the pH of what you're using, you may need to try a couple of times to get it right.

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